Extra-tangy Sourdough Bread

Extra-tangy Sourdough Bread
Author: 
Recipe type: Bread
 
Ingredients
  • 1 cup (8.5 oz) "fed" sourdough starter
  • 1-1/2 cups (12 oz) Luke-warm water
  • 2-1/4 teaspoons Salt
  • 5 cups (21-1/4 oz) Unbleached All-Purpose Flour
Instructions
  1. Pour the cup of starter into a large mixing bowl. Add the warm water and 3 cups of flour. Beat Vigorously.
  2. Cover with plastic wrap and set aside to rest and cool room temperature (68° to 70° is optimal) for 4 hours.
  3. Then refrigerate overnight, or for about 12 hours.
  4. Add the last 2 cups of flour and salt. kneading to from a smooth, soft dough. Place in a lightly greased bowl, cover with breathable cloth, and let rise till very puffy through not necessarily doubled, about 5 hours.
  5. Divide the dough in half, and shape into two loaves, Place on greased baking sheet, cover with breathable cloth, and let rise till doubled, about 2 to 3 hours.
  6. Slash the tops of the loaves and bake in preheated oven at 425° fro 30 minutes, or until golden brown. Remove from oven, and cool on a rack.

 

Scotch Shortbread

Scotch Shortbread

Preheat oven 300°F

1 cup butter

3 cups flour

1 cup very granulated sugar

Thoroughly cream butter and sugar.  Add 2 ½ cups flour and mix. Turn out on a flour counter with the remaining ½ cup flour. Knead in remaining flour until dough cracks and does NOT stick to the counter. Roll ¼” thick; cut into 2×3 squares.

Bake on ungreased cookie sheet at 300°F for 20 minutes or until slightly brown.

 

Makes two dozen.

Arroz Verde (Green Rice)

Arroz Verde (Green Rice)
Author: 
Recipe type: Side Dish
Cuisine: Mexican
 
Ingredients
  • ½ cup tightly packed fresh cilantro sprigs (about ½ oz.)
  • 1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
  • 1-1/4 cups homemade or low-salt canned chicken stock
  • 1-1/4 cups milk
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 3 Tbs. unsalted butter
  • 1-1/2 cups long-grain rice
  • ¼ cup finely minced onion
  • 1 clove garlic, minced
Instructions
  1. Put the cilantro, spinach, and stock in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
  2. In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 min. Add the onion and garlic and cook 1 min., stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 min. Stir the rice carefully to avoid crushing it, cover, and cook another 5 min.
  3. Take the pan off the heat and let the rice steam in the covered pot for 10 min. Serve hot.

 

Gwendolyn’s Brownies


Gwendolyn's Brownies
Author: 
Recipe type: Dessert
Cuisine: american
 
Best EVER! Try the fun to make and great to eat Brownie Bites pictured above. Just add an extra ½ cup of flour and drop from an spoon to a cookie sheet and cook for 8-10 minutes. WOW! Waaaay to easy to eat!
Ingredients
  • 2 sticks margarine, melted
  • 2 sq. Baker’s Unsweetened Chocolate
  • 2 cups sugar
  • 1 cup flour
  • 4 eggs
  • 1 to 2 tsp vanilla
  • 1 cup chopped pecans
Instructions
  1. Melt margarine and chocolate, remove from heat stir in sugar, add eggs, vanilla and stir well, stir in flour and mix well and spread in a heavily greased flour 13 x 9 oblong cake pan. Sprinkle pecans and bake at 350°F oven for 35 minutes.

 

Pecan Whiskey Balls

Pecan Whiskey Balls
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 2 ½ c graham cracker crumbs
  • 2 T cocoa
  • 1 c confectioners’ sugar
  • 1 c finely chopped pecans
  • 3 T white corn syrup
  • ¼ c Wild Turkey 101 Proof
  • Confectioners’ sugar, sifted
Instructions
  1. Mix well the graham cracker crumbs, cocoa, sugar, and pecans. Add corn syrup and whiskey. Blend well. Form into one-inch balls. Roll each of these in the sifted sugar. Makes about 3 dozens.

 

Cheesecake Flan

Cheesecake Flan
Author: 
Recipe type: Dessert
Cuisine: Mexican
 
Ingredients
  • Burnt sugar:
  • ¾ c. sugar
  • ¼ c. water
  • *
  • Flan:
  • 8 oz cream cheese
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 5 eggs
  • 1 tsp. vanilla
Instructions
  1. Burnt sugar:Cook together over med heat until brown, in the pan you plan to make the flan. Cool
  2. *
  3. Flan:Place cream cheese, eggs, and vanilla in blender or processor. Blend until smooth. Add milks and process until no lumps remain. Pour into prepared pan. Put pan inside a larger pan and surround with water halfway up the sides. Bake a 350 for about an hour.
  4. If you can not put in a water bath, then bake at 300 for about 20 to 30 minutes.
  5. Cool and chill before un-molding or serving.

 

Chess Cake

Chess Cake
Author: 
Recipe type: Dessert
Cuisine: Americsn
 
Ingredients
  • 1 (18.5 ounce) pkg. Yellow butter cake mix
  • ½ cup butter, softened
  • 3 eggs
  • 1(8 ounce) pkg. Cream cheese
  • 4 cups confectioners’ sugar
Instructions
  1. Preheat oven to 350°F. Grease a 9x13 cake pan. In a large bowl, mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 pan. In a medium bowl, mix together cream cheese, 2 eggs and powdered sugar. Pour cream cheese mixture on top of the cake mix batter. Bake for 35 minutes or until golden brown. Garnish with powdered sugar. Let cool before slicing.

 

Chicken n’ Dumplings

Chicken n’ Dumplings
Author: 
Recipe type: Chicken
Cuisine: American
 
Best Dumplins EVER!
Ingredients
  • 2 medium yellow onions
  • 1 bunch of celery
  • 2-4 cloves of garlic
  • 1 whole chicken or 4 cup cut-up chicken breast
  • 1 pint of Daisy sour cream
  • *
  • 3 cups flour (6)
  • 2T + 1½ t butter (3T)
  • ¼ t baking soda (½ t)
  • 1 cup water (2)
Instructions
  1. Put one cut up onion, half the garlic, peeled and half the bunch of celery in a blender and fill to the top with water. Blend until pulverized. Put in large stockpot. Repeat with the remaining onions, celery and garlic. Cook until the green color has changed from the brighter celery green to a darker green. Add chicken and simmer until done. Remove chicken from stock and cut into bite size. Return to stockpot and bring back to a rolling boil. While waiting make the dumplings.
  2. Mix well & roll out on a floured surface about ¼ inch thick or less. Cut into pieces, desired size and shape. Drop into rolling boil chicken broth. Be careful it will splash. Once all the dumpling has been added reduce to a simmer. Cook for about 10 to 15 minutes until desired doneness. Add 1 pint of Daisy sour cream, salt and pepper to taste. Thicken the broth, if needed, with a flour and milk mixture.
  3. Enjoy! Enjoy! Enjoy!

 

Cranberry Fluff Salad

Cranberry Fluff Salad
Author: 
Recipe type: Salad
Cuisine: American
 
Elegant substitute for cranberry sauce.
Ingredients
  • 1 lb. fresh cranberries
  • 1-cup sugar
  • 1 cup crushed pineapple, drained
  • ¾ lb. miniature marshmallows
  • 1 pint whipping cream
Instructions
  1. Freeze cranberries over night. The next day finely grind the cranberries with food processer; pulsating. Combined cranberries & 1-cup sugar. Let set 1 hour in the refrigerator. Then add 1 cup of crushed, drained pineapple; ¾ lb of miniature marshmallows & 1 pint of very stiff whipping cream. Mix well and enjoy.

 

“Didee Chicken”

“Didee Chicken”
Author: 
Recipe type: Chicken
Cuisine: American
 
From a 1954 copy of "South Louisiana Recipes" form the "Church of the Good Shepherd", Lake Charles, Louisiana
Ingredients
  • ¼ cup vinegar
  • 1 stick butter
  • 1 tablespoon sugar
  • 1 cup water
  • 1 tablespoons Worcestershire sauce
Instructions
  1. Mix and let come to a boil. Salt and pepper a cut up chicken, put into sauce and cook with lid on for 45 minutes over low heat. Remove lid to brown. Serve with rice.
  2. Daniel’s note: start at 350°. Lower heat to 250°.